Creamy Chicken Noodle Soup

By JenHall

haven't tried this yet

Ingredients

• 1 32 ounce containerreduced-sodium chicken broth
• 3 cups water
• 2 1/2 cups chopped cooked chicken (about 12 ounces)
• 1 1/2 cups sliced carrots (3 medium)
• 1 1/2 cups sliced celery (3 stalks)
• 1 1/2 cups mushrooms, sliced (4 ounces)
• 1/4 cup chopped onion
• 1 1/2 teaspoons dried thyme, crushed
• 3/4 teaspoon garlic pepper
• 3 ounces reduced-fat cream cheese (Neufchatel), cut up
• 2 cups dried egg noodles

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

1. In a 5- to 6-quart slow cooker combine chicken broth, the water, chicken, carrots, celery, mushrooms, onion, thyme, and garlic pepper.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. If using low-heat setting, turn cooker to high-heat setting. Stir in cream cheese until combined. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or just until noodles are tender.




Nutrition Facts (Creamy Chicken Noodle Soup) Servings Per Recipe 8,
cal. (kcal) 170,
Fat, total (g) 6,
chol. (mg) 54,
sat. fat (g) 2,
carb. (g) 11,
Monosaturated fat (g) 2,
Polyunsaturated fat (g) 1,
fiber (g) 2,
sugar (g) 3,
pro. (g) 17,
vit. A (IU) 3887,
vit. C (mg) 2,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 7,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 40,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 401,
Potassium (mg) 322,
calcium (mg) 50,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet